Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Effect of yeast strain selection on the concentration of cis‐ and trans‐resveratrol and resveratrol glucoside isomers in wine

Effect of yeast strain selection on the concentration of cis‐ and trans‐resveratrol and... The influence of four fermentative yeast strains belonging to the Saccharomyces cerevisiae species, on the content of cis‐ and trans‐resveratrol and resveratrol glucoside isomers in Vitis vinifera L. cv. Shiraz grape musts during alcoholic fermentation was studied by reverse phase high performance liquid chromatographic (RP‐HPLC) analysis. During vinification an increase in both the free and the glucosidic forms was observed up to day three/five (cis‐ resveratrol/piceid) or day four (trans‐ isomers) after which varible yeast, β‐glucosidase activity was noted until dryness where a general increase in free forms of resveratrol was accompanied by a decrease in the corresponding glucoside. In the finished wines ready for bottling or aging, the total amount of all resveratrol forms reflected (P < 0.05) the manufacturers polyphenol extraction ratings for the strains. Relative extraction of total phenolics in red wine amongst different yeast strains was demonstrated to mimic relative stilbene content. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Effect of yeast strain selection on the concentration of cis‐ and trans‐resveratrol and resveratrol glucoside isomers in wine

Download PDF
6 pages

Loading next page...
 
/lp/wiley/effect-of-yeast-strain-selection-on-the-concentration-of-cis-and-trans-hBM2m3EbW1
Publisher
Wiley
Copyright
Copyright © 2005 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.2005.tb00274.x
Publisher site
See Article on Publisher Site

Abstract

The influence of four fermentative yeast strains belonging to the Saccharomyces cerevisiae species, on the content of cis‐ and trans‐resveratrol and resveratrol glucoside isomers in Vitis vinifera L. cv. Shiraz grape musts during alcoholic fermentation was studied by reverse phase high performance liquid chromatographic (RP‐HPLC) analysis. During vinification an increase in both the free and the glucosidic forms was observed up to day three/five (cis‐ resveratrol/piceid) or day four (trans‐ isomers) after which varible yeast, β‐glucosidase activity was noted until dryness where a general increase in free forms of resveratrol was accompanied by a decrease in the corresponding glucoside. In the finished wines ready for bottling or aging, the total amount of all resveratrol forms reflected (P < 0.05) the manufacturers polyphenol extraction ratings for the strains. Relative extraction of total phenolics in red wine amongst different yeast strains was demonstrated to mimic relative stilbene content.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Apr 1, 2005

References

  • Antiplatelet activity of synthetic and natural resveratrol in red wine
    Bertelli, Bertelli; Giovannini, Giovannini; Giannessi, Giannessi; Migliori, Migliori; Bernini, Bernini; Fregoni, Fregoni; Bertelli, Bertelli
  • β‐glucosidase activity in grapes
    Biron, Biron; Cordonnier, Cordonnier; Glory, Glory; Gunata, Gunata; Sapis, Sapis
  • Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes
    Cantos, Cantos; Garcia‐Viguera, Garcia‐Viguera; Pascual‐Teresa, Pascual‐Teresa; Tomás‐Barberán, Tomás‐Barberán
  • Changes of resveratrol content of grapes from Valpolicella winegrowing region during ripening and drying
    Celotti, Celotti; Ferrarini, Ferrarini; Conte, Conte; Giulivo, Giulivo; Zironi, Zironi
  • Effect of a pectolytic enzyme on the concentration of resveratrol isomers in wine
    Clare, Clare; Imhoff, Imhoff; Skurray, Skurray
  • Effect of pomace contacting method on the concentration of cis‐ and trans‐ resveratrol and resveratrol glucoside isomers in wine
    Clare, Clare; Skurray, Skurray; Shalliker, Shalliker
  • Glycosidase activities of three enological yeast strains during winemaking: effect on the terpenol content of muscat wine
    Delcroix, Delcroix; Gunata, Gunata; Sapis, Sapis; Salmon, Salmon; Bayonove, Bayonove
  • Changes in the phytoalexin content of various Vitis spp. in response to ultraviolet C elicitation
    Douillet‐Breuil, Douillet‐Breuil; Jeandet, Jeandet; Adrian, Adrian; Bessis, Bessis
  • Resveratrol concentration in muscadine berries, juice, pomace, purees, seeds, and wines
    Ector, Ector; Magee, Magee; Hegwood, Hegwood; Coign, Coign
  • Inhibition of human LDL oxidation by resveratrol
    Frankel, Frankel; Waterhouse, Waterhouse; Kinsella, Kinsella
  • Resveratrol, a polyphenolic compound found in grapes and wine, is an agonist for the estrogen receptor. Proceedings
    Ghem, Ghem; McAndrews, McAndrews; Chien, Chien; Jamesson, Jamesson
  • A global survey of trans‐ resveratrol concentrations in commercial wines
    Goldberg, Goldberg; Yan, Yan; Ng, Ng; Diamandis, Diamandis; Karumanchiri, Karumanchiri; Soleas, Soleas; Waterhouse, Waterhouse
  • Resveratrol glucosides are important components of commercial wines
    Goldberg, Goldberg; Ng, Ng; Karumanchiri, Karumanchiri; Diamandis, Diamandis; Soleas, Soleas
  • Mortality associated with moderate intakes of wine, beer, or spirits
    Gronbaek, Gronbaek; Deis, Deis; Sorensen, Sorensen; Becker, Becker; Schnohr, Schnohr; Jensen, Jensen
  • Cardioprotective effect of resveratrol, a natural antioxidant derived from grapes
    Hung, Hung; Chen, Chen; Huang, Huang; Lee, Lee; Su, Su
  • Cancer chemopreventive activity of resveratrol, a natural product derived from grapes
    Jang, Jang; Cai, Cai; Udeani, Udeani; Slowing, Slowing; Thomas, Thomas; Beecher, Beecher; Fong, Fong; Farnsworth, Farnsworth; Kinghorn, Kinghorn; Mehta, Mehta; Moon, Moon; Pezzuto, Pezzuto
  • Resveratrol content of wines of different ages: Relationship with fungal disease pressure in the vineyard
    Jeandet, Jeandet; Bessis, Bessis; Sbaghi, Sbaghi; Meunier, Meunier; Trollat, Trollat
  • Production of the phytoalexin resveratrol by grapes as a response to Botrytis attack under natural conditions
    Jeandet, Jeandet; Bessis, Bessis; Sbaghi, Sbaghi; Meunier, Meunier
  • Effect of enological practices on the resveratrol iso‐mer content of wine
    Jeandet, Jeandet; Bessis, Bessis; Maume, Maume; Meunier, Meunier; Peyron, Peyron; Trollat, Trollat
  • Occurance of a resveratrol β‐D‐glucoside in wine: Preliminary studies
    Jeandet, Jeandet; Bessis, Bessis; Sbaghi, Sbaghi; Meunier, Meunier
  • Resveratrol induces growth inhibition, S‐phase arrest, poptosis, and changes in biomarker expression in several human cancer cell lines
    Joe, Joe; Liu, Liu; Suzui, Suzui; Vural, Vural; Xiao, Xiao; Weinstein, Weinstein
  • Grapevines versus fungi, or the arms race in the natural theatre of war: stilbene phy‐toalexins, their formation, control and manipulation
    Keller, Keller; Creasy, Creasy; Steel, Steel
  • Hydroxylated stilbenes in selected American wines
    Lamikanra, Lamikanra; Grimm, Grimm; Rodin, Rodin; Inyang, Inyang
  • Occurrence of resveratrol in selected California wines by a new HPLC method
    Lamuela‐Raventos, Lamuela‐Raventos; Waterhouse, Waterhouse
  • The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury
    Langcake, Langcake; Pryce, Pryce
  • Effect of resveratrol, a natural polyphenolic compound, on reactive oxygen species and prostaglad‐in production
    Martínez, Martínez; Moreno, Moreno
  • Isolation, characterization, and evolution in red wine vinification of resveratrol monomers
    Mattivi, Mattivi; Reniero, Reniero; Korhammer, Korhammer
  • Resveratrol inhibits human breast cancer cell growth and may mitigate the effect of linoleic acid, a potent breast cancer cell stimulator
    Nakagawa, Nakagawa; Kiyozuka, Kiyozuka; Uemura, Uemura; Senzaki, Senzaki; Skikata, Skikata; Hioki, Hioki; Tsubura, Tsubura
  • Trans‐ resveratrol concentrations in berry skins and wines from grapes grown in Japan
    Okuda, Okuda; Yokotsuka, Yokotsuka
  • Resveratrol and vitamin C as antioxidants in blood platelets
    Olas, Olas; Wachowicz, Wachowicz
  • Chemopreventive agent resveratrol, a natural product derived from grapes, reversibly inhibits progression through S and G2 phases of the cell cycle in U937 cells
    Park, Park; Choi, Choi; Jang, Jang; Lee, Lee; Jun, Jun; Suh, Suh; Baek, Baek; Suh, Suh; Jin, Jin; Kwon, Kwon
  • Resveratrol in wine: extraction from skin during fermentation and post‐fermentation standing of must from Gamay grapes
    Pezet, Pezet; Cuenat, Cuenat
  • The cancer preventative agent resveratrol is converted to the anticancer agent piceatannol by the cytochrome P450 enzyme CYP1B1
    Potter, Potter; Patterson, Patterson; Wanogho, Wanogho; Perry, Perry; Butler, Butler; Ijaz, Ijaz; Ruparelia, Ruparelia; Lamb, Lamb; Farmer, Farmer; Stanley, Stanley; Burke, Burke
  • Resveratrol – a prostate cancer chemopreventive agent?
    Ratan, Ratan; Steward, Steward; Gescher, Gescher; Mellon, Mellon
  • Wine, alcohol, platelets, and the French paradox for coronary heart disease
    Renaud, Renaud; Lorgeril, Lorgeril
  • Concentration of the phy‐toalexin resveratrol in wine
    Siemann, Siemann; Creasy, Creasy
  • Effect of variety, ultraviolet light exposure, and enological methods on the trans‐ resveratrol level of wine
    Threlfall, Threlfall; Morris, Morris; Mauromoustakos, Mauromoustakos
  • Wine yeasts and resveratrol content
    Vacca, Vacca; Lecis, Lecis; Fenu, Fenu; Pretti, Pretti; Farris, Farris
  • Effects of various vinification techniques on the concentration of cis‐ and trans‐ resveratrol and resveratrol glucoside isomers in wine
    Vrhovsek, Vrhovsek; Wendelin, Wendelin; Eder, Eder
  • Downregulation of the cyclin D1/Cdk4 complex occurs during resveratrol‐induced cell cycle arrest in colon cancer cell lines
    Wolter, Wolter; Akoglu, Akoglu; Clausnitzer, Clausnitzer; Stein, Stein